Obtaining Mathematical Models to Predict the Behaviour of the Extraction Stage of the Raw Sugar Production Process

• Published in: Sugar tech : an international journal of sugar crops & related industries 2023-08, Vol.25 (4), p.777-787
• Main Authors: Serrano, Jonathan, Orozco, Jesús Luis, Dueñas, Julio, Ramírez, Héctor
• Format: Article
• Language: English
• Subjects: Agriculture; Bagasse; Biomedical and Life Sciences; Fruit juices; Imbibition; Juices; Life Sciences; Manufacturing industry; Mathematical models; Moisture effects; Production processes; Research Article; Robustness (mathematics); Sugar; Sugar industry; Water temperature
• ISSN: 0972-1525; 0974-0740; 0972-1525
• DOI: 10.1007/s12355-022-01236-x

Mathematical models are powerful tools for the operational control of the extraction stage of the raw sugar manufacturing process. There are no simple mathematical models to quickly and accurately predict the output variables of the extraction stage. Most of the mathematical models developed in this regard have adequate robustness and a high level of description but includes variables that are not well known or difficult to determine. In this work, new mathematical models are developed and validated through multiple linear regression, using data obtained through rigorous experimentation. Applying these mathematical models, the brix and pol of the mixed juice and the moisture, pol, and brix of bagasse can be predicted. Through “hidden extrapolation” analysis, the application intervals of the models are defined. This analysis technique is of great importance and is not often referred to in works on mathematical modelling applied to industrial processes. All mathematical models are applicable for the following conditions: an imbibition water temperature between 40 and 80°C, an imbibition rate on fibre between 80 and 290%, a primary juice brix between 17.6 and 23.0°Bx, and a primary juice pol between 15.1 and 19.2%. The mathematical models are also validated with experimental data obtained at the industrial level in another sugar mill, showing adequate predictive capability. These mathematical models have the advantage and the novelty compared to those referred to by other authors of only involving variables that are easy to determine and of considering the effect of the temperature of the imbibition water.